Barcelona Dog

Author:
Publish date:
Social count:
0

30 minutes or fewer

The extra kick to these dogs will make you want to yell “¡Olé!” Use any leftover salsa and guacamole for a taco-centered salad or meal. Adapted from F&B Gudtfood, NYC.

  • SERVINGServings

Ingredients

Tomato-Corn Salsa

  • 4 ripe plum tomatoes, diced
  • 1 small white onion, diced
  • 1 cup canned corn kernels
  • 1 tsp. granulated sugar
  • 1 tsp. hot sauce
  • 1 tsp. salt

Guacamole

  • 2 ripe avocados
  • 1 small onion, minced
  • 1 clove garlic, minced and mashed with 1/2 tsp. salt
  • 4 tsp. fresh lime juice, or to taste
  • 1/2 tsp. ground cumin
  • 1 fresh or pickled jalapeño chile, seeded and minced, optional
  • 3 Tbs. chopped cilantro, optional

Hot Dogs

  • 1 tsp. canola oil
  • 6 smoked vegetarian hot dogs
  • 6 buns
  • 3 oz. finely shredded cheddar cheese
  • 6 sprigs curly parsley

Preparation

  1. To make Tomato-Corn Salsa: In bowl, gently mix ingredients until well blended. If there is extra liquid, drain salsa in fine mesh sieve.
  2. To make Guacamole: Peel and dice avocados. Place in glass, ceramic or other nonreactive mixing bowl. Mash with fork, and stir in remaining ingredients.
  3. To make Hot Dogs: Heat oil in nonstick skillet over medium heat. When hot, place dogs into skillet, and cook according to package directions. Do not overcook.
  4. Put hot dogs in buns. Spread guacamole along each hot dog, leaving ends exposed. Spoon Tomato-Corn Salsa over center. Sprinkle cheese over salsa. Garnish with sprig of parsley in center.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 380
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 15 mg
  • Fat Content: 18 g
  • Fiber Content: 6 g
  • Protein Content: 19 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 940 mg
  • Sugar Content: 7 g